Any form of sea life that is consumed by human beings as food is referred to as seafood. In most definitions it includes shellfish and fish. Shellfish classified under pier seafood include echinoderms, crustaceans, and molluscs. Reduced consumption of mammals like dolphins and whales has made them to be declassified under seafood. Sea vegetables are also categorized under sea life hence they also form part of seafood.
Fish is consumed a lot on Redondo Beach as a vital part of sea life. Different criteria are used in the classification of fish. This article classifies them according to migratory characteristics and habitat. According to the two criteria, four major classes of fish are available. They leave in both sea and freshwater bodies. The four groups are, demersal, diadromous, freshwater, and pelagic fish.
Palagic fish occupy the uppermost column of the ocean or sea. They are never found at the bottom except in rare occasions. Fishes in this category can be categorized further into large and small fish. The large category comprises predator fish which feed on the small ones. The group comprises of marlin, swordfish, salmon, sharks, salmon, mackerel, and tuna among others. The small forage fishes include anchovies, sardines, menhaden, sprats, and herring. Forage fish feed on planktons although they accumulate less toxins compared to predator fish.
Demersal fish occupy ocean beds or areas near the bed. Examples of fishes in this category include stingrays, grouper, flatfish, and cod. They are more sedimentary when compared to the pelagic group. Their main source of food is crustaceans on the sea bed. Their meat is whiter in color than that of pelagic fish because they do not swim a lot.
Diadromous are migratory fish. Their bodies allow them to occupy both salty sea water and fresh water. Therefore, they migrate between seas and fresh water bodies depending on the season. Some fish types in this group also belong to the groups named above. Major examples of diadromous fish are lamprey, eels, shad, and salmon. They mostly feed on plankton but they can also feed on various forms of water plants.
Fresh water bodies are occupied by fishes in the freshwater fish category. Bodies that contain fresh water include ponds, streams, and lakes. Fishes under this group are mainly raised on farms. Statistics show that most consumed fish worldwide are raised on farms in freshwater masses. Major types of fish in this classes include trout, tilapia, carp, and catfish.
There are many methods used to prepare sea organisms. Some of them include baking, broiling, grilling, microwaving, poaching, steaming, and pan frying. The method used may depend on the nature of fish or shellfish in question although some organisms can be prepared in more than one way. Preparation involves removing the intestines, scales, and other parts that are not edible. Some organisms can be prepared whole while others need to be made into pieces.
Prepared seafood can be served together with other foods and ingredients. Surplus can be preserved through refrigeration, salting, steaming, smoking, or roasting among other methods. Prepared food should always be kept separate from the raw one to avoid cross-contamination. And before preparation, the food should be checked for freshness.
Fish is consumed a lot on Redondo Beach as a vital part of sea life. Different criteria are used in the classification of fish. This article classifies them according to migratory characteristics and habitat. According to the two criteria, four major classes of fish are available. They leave in both sea and freshwater bodies. The four groups are, demersal, diadromous, freshwater, and pelagic fish.
Palagic fish occupy the uppermost column of the ocean or sea. They are never found at the bottom except in rare occasions. Fishes in this category can be categorized further into large and small fish. The large category comprises predator fish which feed on the small ones. The group comprises of marlin, swordfish, salmon, sharks, salmon, mackerel, and tuna among others. The small forage fishes include anchovies, sardines, menhaden, sprats, and herring. Forage fish feed on planktons although they accumulate less toxins compared to predator fish.
Demersal fish occupy ocean beds or areas near the bed. Examples of fishes in this category include stingrays, grouper, flatfish, and cod. They are more sedimentary when compared to the pelagic group. Their main source of food is crustaceans on the sea bed. Their meat is whiter in color than that of pelagic fish because they do not swim a lot.
Diadromous are migratory fish. Their bodies allow them to occupy both salty sea water and fresh water. Therefore, they migrate between seas and fresh water bodies depending on the season. Some fish types in this group also belong to the groups named above. Major examples of diadromous fish are lamprey, eels, shad, and salmon. They mostly feed on plankton but they can also feed on various forms of water plants.
Fresh water bodies are occupied by fishes in the freshwater fish category. Bodies that contain fresh water include ponds, streams, and lakes. Fishes under this group are mainly raised on farms. Statistics show that most consumed fish worldwide are raised on farms in freshwater masses. Major types of fish in this classes include trout, tilapia, carp, and catfish.
There are many methods used to prepare sea organisms. Some of them include baking, broiling, grilling, microwaving, poaching, steaming, and pan frying. The method used may depend on the nature of fish or shellfish in question although some organisms can be prepared in more than one way. Preparation involves removing the intestines, scales, and other parts that are not edible. Some organisms can be prepared whole while others need to be made into pieces.
Prepared seafood can be served together with other foods and ingredients. Surplus can be preserved through refrigeration, salting, steaming, smoking, or roasting among other methods. Prepared food should always be kept separate from the raw one to avoid cross-contamination. And before preparation, the food should be checked for freshness.
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